Looking for a fruity salad? Then check out this triple berry and jicama spinach salad – a colorful side dish.

Ingredients

Dressing

1/4

cup fresh raspberries

3

tablespoons hot pepper jelly

2

tablespoons canola oil

2

tablespoons raspberry vinegar or red wine vinegar

2

medium jalapeño chiles, seeded, finely chopped (2 tablespoons)

2

teaspoons finely chopped shallot

1/4

teaspoon salt

1

small clove garlic, crushed

Salad

1

bag (6 oz) fresh baby spinach leaves

1

cup bite-size strips (1x1/4x1/4 inch), peeled jicama

1

cup fresh blackberries

1

cup fresh raspberries

1

cup sliced fresh strawberries

Directions

1In small food processor or blender, combine all dressing ingredients; process until smooth.

2In large bowl, toss spinach and 1/4 cup of the dressing. On 6 serving plates, arrange salad. To serve, top each salad with jicama, blackberries, raspberries, strawberries and drizzle with scant 1 tablespoon of remaining dressing.

Expert Tips

Spinach is a super source of folic acid, needed for cells to function normally. Recent studies show that as many as 40% of Americans don't meet their folic acid requirement. —Diane Reader, Dietitian.

Like things spicy-hot? Try a serrano chile in place of the jalapeño chile.